0:00:02 > 0:00:06By now, you've probably realised that there are two things
0:00:06 > 0:00:08- we really love in this world. - Biking and baking.
0:00:08 > 0:00:11So, we've decided to combine them
0:00:11 > 0:00:13in an epic 5,000 mile bakeation.
0:00:16 > 0:00:19- Dave, we're halfway through, mate. - And what baking we've seen.
0:00:19 > 0:00:21Oh, look at that!
0:00:21 > 0:00:26From Norway to Eastern Europe, we've tasted some amazing things.
0:00:26 > 0:00:29But our next leg will be something just a little bit special.
0:00:29 > 0:00:34You're not wrong, because ahead of us lies Austria.
0:00:34 > 0:00:37Home to some of the world's finest baking.
0:00:37 > 0:00:40- Look at that. - That's beautiful, isn't it?
0:00:40 > 0:00:42After Austria, we make the move south.
0:00:42 > 0:00:45- With Italy... - Olio! Perfecto!
0:00:47 > 0:00:48France...
0:00:48 > 0:00:50C'est magnifique!
0:00:51 > 0:00:53..and Spain still to come.
0:00:53 > 0:00:56We love you more than you'll ever know.
0:00:56 > 0:01:00As usual, we'll track down some of the world's very best bakers,
0:01:00 > 0:01:01to teach us a trick or two of their trade.
0:01:01 > 0:01:04So, buckle up.
0:01:04 > 0:01:06It's time for the next leg of our spectacular...
0:01:06 > 0:01:08BOTH: Bakeation!
0:01:17 > 0:01:19We've made it, dude. We're in Austria.
0:01:19 > 0:01:24The guidebook calls it, "A jewel in the heart of Europe."
0:01:24 > 0:01:26# I am 16 going on 17
0:01:26 > 0:01:30# La-la-da-da-ta-da-da. #
0:01:33 > 0:01:37Oi! Show some respect, you. This is Vienna, the capital.
0:01:37 > 0:01:40The centrepiece of the former Austro-Hungarian Empire.
0:01:40 > 0:01:42A living museum of architecture.
0:01:42 > 0:01:43Oh, the Hotel Imperial.
0:01:43 > 0:01:46Arnold Schwarzenegger was staying there last night, apparently.
0:01:46 > 0:01:50I'll tell you what else the book says about Vienna.
0:01:50 > 0:01:52It's the epicentre of European cafe society.
0:01:52 > 0:01:55It's got to be time for elevenses, hasn't it?
0:01:55 > 0:01:58And it's the patisserie capital of the world.
0:01:58 > 0:02:00We're talking serious cake here, Kingy.
0:02:00 > 0:02:03Yes!
0:02:03 > 0:02:05This is what I imagined Vienna to be like, didn't you?
0:02:05 > 0:02:07Yeah. Lovely little shops. Classy.
0:02:07 > 0:02:09It's lovely. And cakes.
0:02:11 > 0:02:14We're heading for the famous Cafe Demel.
0:02:14 > 0:02:16And we've only got one thing on our mind.
0:02:16 > 0:02:19Vienna breathes and eats cake. It's cake central.
0:02:19 > 0:02:21The hills are alive with cakes.
0:02:21 > 0:02:25The city's alive with cakes. The country is a cake.
0:02:25 > 0:02:26It's fantastic!
0:02:26 > 0:02:29Cake and Austrians have been inextricably linked for centuries.
0:02:29 > 0:02:33- Marie-Antoinette.- Oh, yeah. - "Let them eat cake."- Yeah.
0:02:33 > 0:02:36If you're into baking, you've got to come to Vienna.
0:02:36 > 0:02:39Hang on. Marie-Antoinette was Austrian?
0:02:39 > 0:02:42Oh, yes. In fact, she's my second favourite Austrian, after Arnie.
0:02:42 > 0:02:45But enough idle banter. What's the plan?
0:02:45 > 0:02:49I think the Sachertorte. The mysteries, thereof.
0:02:49 > 0:02:51And this is the Sachertorte central.
0:02:51 > 0:02:53- It's here.- Yeah. - Where it all goes on.
0:02:53 > 0:02:56It's also Strudel central. Look at the size of those Strudels.
0:02:56 > 0:02:59I mean, they're making filo pastry like bed linen.
0:02:59 > 0:03:01But I'd love to go somewhere a bit more rustic,
0:03:01 > 0:03:04- to see Strudel made. - Homemade, mate.- Yeah.
0:03:04 > 0:03:07- We need to blag our way into somebody's house,- Aye. No problem.
0:03:07 > 0:03:11Don't forget Linz. We've got to go to Linz,
0:03:11 > 0:03:17the home of Linzertorte. The oldest torte in Austria, if not the planet.
0:03:17 > 0:03:19You know, cake again!
0:03:19 > 0:03:21Well, I'll be hanged if I'm coming to Austria,
0:03:21 > 0:03:27and going home without learning to yodel. Yodel-o-hi-hoo!
0:03:27 > 0:03:31- But...the Glossknocker Pass. - The "Glossknocker"?!
0:03:31 > 0:03:35- For motorcyclists. - It's the "Grossglocknecker".
0:03:35 > 0:03:38- Glo... Grossglo...- Hold on. - Gloss... Grosskineper...
0:03:38 > 0:03:40Grossgla...glanocker. Grossgla...
0:03:40 > 0:03:42It's a great alpine road for motorcyclists.
0:03:42 > 0:03:45A pass where motorcycling myths and legends are built on.
0:03:45 > 0:03:46We shall ride up there.
0:03:46 > 0:03:49And I think on the top, we should stop at bikers' view,
0:03:49 > 0:03:51and make a chocolate Gugelhupf.
0:03:51 > 0:03:53And we should clad ourselves in Lederhausen again!
0:03:53 > 0:03:56'Lederhosen, dude. Lederhosen.'
0:03:56 > 0:03:59I wonder if we should use the powers of the 21st century,
0:03:59 > 0:04:01of Twitter and Facebook.
0:04:01 > 0:04:02Social networking, dude.
0:04:02 > 0:04:05- I wonder if we Twittered that on Monday at 3 o'clock...- Yeah.
0:04:05 > 0:04:08..we will be up there, on top of the Grossglockner...
0:04:08 > 0:04:09'The Gross what?'
0:04:09 > 0:04:14- ..cooking a chocolate Gugelhupf in our Lederhausen...- 'Lederhosen!'
0:04:14 > 0:04:17Wouldn't it be great if just one person just discovered this "twit",
0:04:17 > 0:04:20and came there to share our chocolate Gugelhupf?
0:04:20 > 0:04:22'That'll be "tweet", dude. Tweet!'
0:04:24 > 0:04:25Hey-hey!
0:04:25 > 0:04:26You know what, Dave?
0:04:26 > 0:04:30We've got so carried away with our plans, we forgot to order our cake!
0:04:30 > 0:04:33A serious omission. This journey needs to start with...
0:04:33 > 0:04:35..Cake. A chocolate one.
0:04:36 > 0:04:41Vienna is home to probably the most famous chocolate cake in the world,
0:04:41 > 0:04:46the legendary Sachertorte. Created in 1832 by Franz Sacher.
0:04:48 > 0:04:50We'll need to concentrate,
0:04:50 > 0:04:53as there are two classic versions of the Sachertorte.
0:04:53 > 0:04:56- One made by Cafe Demel... - ..where we've just had coffee,
0:04:56 > 0:05:00..and one by another great Viennese institution, the Hotel Sacher,
0:05:00 > 0:05:03opened by Franz Sacher's son, Eduard.
0:05:04 > 0:05:07"So what," I hear you cry, "is the difference?"
0:05:07 > 0:05:09Well, it's all about the layers.
0:05:09 > 0:05:12Demel's version simply has a layer of apricot jam on top,
0:05:12 > 0:05:14enclosed by chocolate.
0:05:14 > 0:05:16The Hotel Sacher's has this layer,
0:05:16 > 0:05:19plus a second layer of jam running through the middle.
0:05:19 > 0:05:21The more, the better, as far as I'm concerned.
0:05:21 > 0:05:25Anyway, for 170 years, these twin tortes have reigned supreme
0:05:25 > 0:05:27in Austria's galaxy of cakes.
0:05:27 > 0:05:30But now, there's a new kid on the block. The Cafe Central.
0:05:30 > 0:05:34The head chef there has dared to create
0:05:34 > 0:05:37- a third version of the Sachertorte. - And they call it the Sachertorte...
0:05:37 > 0:05:39BOTH: Reloaded.
0:05:39 > 0:05:41GUNSHOT
0:05:43 > 0:05:45- By crikey, look at that, Si. - Oh, wow!
0:05:45 > 0:05:49- Oh, these are fantastic.- Man. - This isn't food, this is erotic.
0:05:49 > 0:05:53- There it is!- That's our baby. - Sacher Kuss.- BOTH: Reloaded.
0:05:53 > 0:05:54We've come down to the kitchen
0:05:54 > 0:05:58to meet the brains behind the Sachertorte Reloaded.
0:05:58 > 0:06:00- Here's the man we're here to see. - 'Frenchman, Pierre Reboul.'
0:06:00 > 0:06:04- I'm Si. Nice to meet you.- I'm Dave, Pierre.- Pleased to meet you.
0:06:04 > 0:06:06What do the Austrians think about a Frenchman
0:06:06 > 0:06:08coming to mess with their Sachertorte?
0:06:08 > 0:06:09We've had mixed reviews.
0:06:09 > 0:06:12There's people that think that it's actually a good thing
0:06:12 > 0:06:15- to change a little bit, things around.- Yes.
0:06:15 > 0:06:17And there's people that certainly feel that there is no reason
0:06:17 > 0:06:21to change something that works, and they're right.
0:06:21 > 0:06:25It was not changing it, it was just adding onto it, or adding on to,
0:06:25 > 0:06:27or getting a conversation started.
0:06:27 > 0:06:30We made a thinner version of essentially a chocolate cake,
0:06:30 > 0:06:33and instead of using apricot marmalade,
0:06:33 > 0:06:36we made a apricot jelly with some vanilla and marzipan.
0:06:37 > 0:06:41It's the same flavour profile. It's the same ingredients, almost.
0:06:41 > 0:06:43Just put together differently.
0:06:43 > 0:06:46And we're going to let that chill, and set in the fridge.
0:06:46 > 0:06:49They've been chilled, and set, in the fridge.
0:06:49 > 0:06:53They're being chilled.
0:06:53 > 0:06:56- So, you see you have a jelly that's not very firm.- Yeah.
0:06:56 > 0:07:00But firm enough to cut, and have a pleasant mouthful when you eat.
0:07:00 > 0:07:04- So, now we're going to line them up, like this.- Oh, right!
0:07:04 > 0:07:06- Make like a little train. - That's interesting.
0:07:11 > 0:07:14So, here I'm piping creme anglaise, emulsified with chocolate.
0:07:14 > 0:07:15BOTH: Ooh!
0:07:15 > 0:07:20Oh, yes. Oh, good grief. Lines of chocolate loveliness.
0:07:20 > 0:07:23- Oh, look at this.- Stick that with a little bit of marmalade,
0:07:23 > 0:07:25so this makes it easier for yourself to handle.
0:07:25 > 0:07:28- Ah-ha.- Here we have some warm water.
0:07:30 > 0:07:31It's a really fine patisserie.
0:07:31 > 0:07:34Actually, the method is quite straightforward.
0:07:34 > 0:07:35Maybe if you did this at home,
0:07:35 > 0:07:37it wouldn't be as tidy and clean as yours.
0:07:37 > 0:07:39The best ideas are the simplest.
0:07:39 > 0:07:41- Look at that! - That's beautiful, isn't it?
0:07:41 > 0:07:45- Can you imagine producing that for your guests?- It's just immense!
0:07:45 > 0:07:47Pierre, could you tell us where Austria stands,
0:07:47 > 0:07:49and how important is it on the world's baking stage?
0:07:49 > 0:07:52I think it's really one of the cultures
0:07:52 > 0:07:55that has the biggest history, as far as baking.
0:07:55 > 0:07:57Austrians eat cake a lot.
0:07:57 > 0:08:00A lot of countries, you can meet and socialise in a bar.
0:08:00 > 0:08:02Here you meet, most of the time, in a cafe house.
0:08:02 > 0:08:05Put a little bit of gold, for the empire.
0:08:05 > 0:08:07Pierre, that truly is a beautiful cake.
0:08:07 > 0:08:10I mean, that's something that makes you smile.
0:08:10 > 0:08:13Wonderful. Thank you so much for sharing it with us.
0:08:13 > 0:08:16- It's been a pleasure.- Fabulous. - Thank you.- Thank you very much.
0:08:16 > 0:08:18- Fabulous. Can we taste one? - Yes, thanks.
0:08:18 > 0:08:19Please. They are probably a bit cold.
0:08:19 > 0:08:23- I don't know where to start!- I do. - We get you a plate?- No, it's fine.
0:08:23 > 0:08:25- You're going to do it like this? - Yeah.
0:08:25 > 0:08:28- It might run a bit when you bite it. - Don't worry, don't worry.
0:08:28 > 0:08:29Look at that.
0:08:31 > 0:08:34That is a work of culinary art.
0:08:34 > 0:08:37I should really have a plate. However...
0:08:37 > 0:08:40It's like a beautiful woman, really, isn't it?
0:08:40 > 0:08:42You want to look at her before you kiss her.
0:08:45 > 0:08:48It's wonderful. It's bitter-sweet.
0:08:48 > 0:08:52The textures are all there, the chocolate cake's light, soft.
0:08:52 > 0:08:56The apricot mousse is so flavoursome with the marzipan.
0:08:58 > 0:09:02I love you! Mega, man. Absolutely mega!
0:09:02 > 0:09:07Oh, yes! Top French chef meets Viennese classic.
0:09:07 > 0:09:09And what a result!
0:09:13 > 0:09:16I'm feeling inspired, dude. Are we baking now?
0:09:16 > 0:09:19Patience, my friend. I thought we'd see what Austria has to offer
0:09:19 > 0:09:21in the savoury stakes, first.
0:09:21 > 0:09:23For that, I've chosen a Heuriger,
0:09:23 > 0:09:26- on the other side of Vienna. - What's one of them, then?
0:09:26 > 0:09:29Unless my trusty guidebook deceives me,
0:09:29 > 0:09:32it's a restaurant-cum-tavern, found in eastern Austria.
0:09:32 > 0:09:36- Oh! Look at the hot stuff.- Oh, yes!
0:09:36 > 0:09:39Dumplings, stuffed things. Oh, look at the crackling on that.
0:09:39 > 0:09:42- Yes. Belly pork, man. Hello.- Hello.
0:09:42 > 0:09:45- What are you wanting to eat? - Everything.- Could you put...
0:09:45 > 0:09:48- A small mixed plate? - And some lentils, and...- Yes.
0:09:48 > 0:09:50..maybe some chillies. and some other pork fat.
0:09:50 > 0:09:53- Some pickles.- Plenty of belly pork, and pork loin.
0:09:53 > 0:09:56- Yes.- Not forgetting the dumplings. - Yes.- Yes, you need a dumpling.
0:09:58 > 0:10:02- Wow.- Here's a selection of the food.
0:10:02 > 0:10:04- Austrian hospitality, eh? - Second to none.
0:10:04 > 0:10:07We're really going to have to bake something soon.
0:10:07 > 0:10:09Man cannot live on cake alone, Kingy.
0:10:09 > 0:10:13Get some protein down you while you can.
0:10:13 > 0:10:16- Ooh, yeah. - Hang on, the band's striking up.
0:10:16 > 0:10:19Don't catch their eye. Don't look over there.
0:10:19 > 0:10:21Oh, well done, Kingy(!) they're coming over now.
0:10:21 > 0:10:29AUSTRIAN MUSIC
0:10:37 > 0:10:39Day two.
0:10:39 > 0:10:42It seems a shame to be leaving the fine city of Vienna, doesn't it?
0:10:42 > 0:10:45I know what you mean, Kingy.
0:10:45 > 0:10:47Parting is a sweet sorrow.
0:10:47 > 0:10:51But we've got a country to cross, and a mountain to climb.
0:10:54 > 0:10:56The plan is to leave Vienna behind,
0:10:56 > 0:10:58and head into the surrounding countryside,
0:10:58 > 0:11:01to a little place called Oberkirchbach,
0:11:01 > 0:11:03where we're told we can get our hands
0:11:03 > 0:11:05on a classic Austrian strudel.
0:11:05 > 0:11:08Ah. Are we baking it, like? Great. After all, this IS a bakeation.
0:11:08 > 0:11:11Rest assured, there WILL be baking,
0:11:11 > 0:11:12but, as we missed breakfast this morning,
0:11:12 > 0:11:14how about a roadside picnic on the way?
0:11:14 > 0:11:16I do love a picnic.
0:11:16 > 0:11:18- Brilliant.- A picnic!
0:11:20 > 0:11:23- Guten Abend.- This is nice. This is a neighbourhood bakery, isn't it?
0:11:23 > 0:11:26Nice. We've seen the posh end of Viennese society,
0:11:26 > 0:11:29and the baking, thereof. This is the everyday.
0:11:29 > 0:11:32# Picnic time for fat boys
0:11:32 > 0:11:35# We're having a lovely time today. #
0:11:35 > 0:11:38- Shut up. They'll think we're mad. - I don't care.
0:11:38 > 0:11:40- Hello.- Hello.- Hello.- Hello.
0:11:40 > 0:11:43Shall we start off with the bread? Could I have half a Wecken?
0:11:43 > 0:11:46- This?- Ah, perfect. Thank you.
0:11:47 > 0:11:50Could I have a Kraf...?
0:11:50 > 0:11:52- A pretzel.- Yes!- Perfect. Thank you.
0:11:52 > 0:11:56- Cheese straws. We'll get some of them.- Oh, Dave, look.
0:11:56 > 0:11:58There we have a Gugelhupf.
0:11:58 > 0:12:00- Could we have a Schaumspitz? - Look at that.
0:12:00 > 0:12:02Looks like a butch walnut whip.
0:12:06 > 0:12:10- Woo-hoo!- What a result.- Yes!
0:12:20 > 0:12:22Right. We've got our roadside picnic.
0:12:22 > 0:12:26All we need to do now is find a suitable roadside.
0:12:28 > 0:12:30Nice.
0:12:30 > 0:12:33Wahey! There she is. Vienna. The jewel in Austria's crown.
0:12:33 > 0:12:36- We've left it behind us. - We have, mate, we have.
0:12:36 > 0:12:39And look what I've got as well. Stickers! Here's your two.
0:12:39 > 0:12:43- Oh, minted.- I love it, the way the bikes are building up.
0:12:43 > 0:12:47Look at that. Old Austria, next to Kristiansund.
0:12:47 > 0:12:49It seems a long time ago.
0:12:49 > 0:12:52I tell you what, Dave, they might be fine with their patisserie
0:12:52 > 0:12:55but their bread isn't bad either. Well done, Austria.
0:12:55 > 0:12:58Hey Si, I wonder if we've found anybody to join us up the mountain?
0:12:58 > 0:13:01- At the Grossglockner? - At the top of the Grossglockner.
0:13:01 > 0:13:03- It's not easy to say. - Let's have a look at Facebook.
0:13:03 > 0:13:07Twitter's been... What are you doing to that luncheon meat?!
0:13:07 > 0:13:09- Well, I don't know.- Do that again.
0:13:09 > 0:13:12It just seem, it just seems to be the nicest...
0:13:14 > 0:13:16You're like a waste disposal unit.
0:13:16 > 0:13:19Anyway, Sandy Middleton, "Say hello to the marmots."
0:13:19 > 0:13:21- There's marmots up there.- Marmots?
0:13:21 > 0:13:25Davina Ridley. "I wish I had a bike to join you."
0:13:25 > 0:13:27- Oh, come on.- Excuses.
0:13:27 > 0:13:29Look, there's somebody here from Huddersfield.
0:13:29 > 0:13:32Here we are. From Guy Le Gorilla. "Funnily enough, my friends and I
0:13:32 > 0:13:35"will be riding from Berchtesgaden down to Slovenia on the Monday,
0:13:35 > 0:13:38"and we'll be in the area. Sounds like our lunch stop is sorted."
0:13:38 > 0:13:41Oh, good lad!
0:13:41 > 0:13:44That's brilliant! And that's only day two. Fantastic!
0:13:44 > 0:13:45I'll have a bit of cake to celebrate.
0:13:45 > 0:13:48Bet you can't do that like you did with the luncheon meat.
0:13:48 > 0:13:52A CAPELLA GERMAN SINGING
0:13:54 > 0:13:57Let's be off. We're looking for a guesthouse called Bonka.
0:13:57 > 0:14:00A CAPELLA GERMAN SINGING
0:14:00 > 0:14:03More Austrian hospitality. Magic.
0:14:03 > 0:14:06A CAPELLA GERMAN SINGING
0:14:06 > 0:14:09We'll have to concentrate, though. We're getting a lesson
0:14:09 > 0:14:11on how to make apple strudel.
0:14:11 > 0:14:14A CAPELLA GERMAN SINGING
0:14:14 > 0:14:18- So let me get this straight. The family name is Bonka.- Correct.
0:14:18 > 0:14:21So, when there's more than one Bonka, they're Bonkas?
0:14:21 > 0:14:23By name, but not by nature, Kingy.
0:14:23 > 0:14:25A CAPELLA GERMAN SINGING
0:14:29 > 0:14:31Meet the Bonkas. Brigitte's the cook.
0:14:31 > 0:14:35Her son Herbert, master of ceremonies.
0:14:35 > 0:14:37- May I introduce you? - Hello, I'm Dave.- My mother.
0:14:37 > 0:14:40- Hello, I'm Brigitte. - Brigitte, hello. I'm Si.
0:14:40 > 0:14:41- Hello.- Nice to meet you. Oh!
0:14:41 > 0:14:45Strudels, both savoury and sweet, have been an Austrian staple
0:14:45 > 0:14:48for hundreds of years. But historically, the apple filling
0:14:48 > 0:14:49was specific to Vienna.
0:14:49 > 0:14:52We saw it being prepared at the Cafe Demel,
0:14:52 > 0:14:55now Brigitte's going to do it the rustic way.
0:14:55 > 0:14:57- I love a good strudel.- Oh, yeah.
0:14:57 > 0:15:00- It's one of those classic dishes. - There's nothing better, is there?
0:15:00 > 0:15:04And what a lovely, privileged thing to be able to see.
0:15:04 > 0:15:06Proper homemade strudel.
0:15:06 > 0:15:07Pay attention, Simon,
0:15:07 > 0:15:10you're watching generations of family know-how.
0:15:10 > 0:15:14The ultra thin pastry is related to filo pastry,
0:15:14 > 0:15:17and that's because the strudel's origins lie to the east,
0:15:17 > 0:15:20'arriving in Austria via Turkey and Hungary.'
0:15:20 > 0:15:24It's making me hungry! And it's so simple. Breadcrumbs, apples, sugar,
0:15:24 > 0:15:26cinnamon, sultanas and melted butter.
0:15:26 > 0:15:28Now, here comes the tricky bit, though.
0:15:30 > 0:15:33- Oh.- Hey hey!- Yes.- Bravo!
0:15:33 > 0:15:36- So guys, want to try your luck? - Oh, I think so. Go on, Dave.
0:15:36 > 0:15:38- But don't be afraid, my mother will watch you.- What?
0:15:38 > 0:15:41Go on, mate. You like a good pastry fiddle, don't you?
0:15:41 > 0:15:42I have washed me hands.
0:15:43 > 0:15:47- This is such good pastry. - Very good.- Yeah. Very good.
0:15:48 > 0:15:50That's thinner than a wafer-thin mint, that.
0:15:50 > 0:15:52Great.
0:15:53 > 0:15:56This is something I'd like to be able to yodel while I'm doing.
0:15:58 > 0:16:01Yodel-ay-hee-hoo. Can you yodel, Herbert?
0:16:01 > 0:16:02No.
0:16:02 > 0:16:06Can he yodel?! What sort of question's that?
0:16:06 > 0:16:09- I don't...- Well, he's Austrian! - I don't even listen to yodel.
0:16:09 > 0:16:12Of course, everything's going to go very well,
0:16:12 > 0:16:15until I try to get it on the tin.
0:16:15 > 0:16:18- Well, don't you worry about that, mate. We've got faith.- Yeah.
0:16:18 > 0:16:20Aye, and I've got a cunning plan.
0:16:22 > 0:16:24- Go on.- That's good.
0:16:26 > 0:16:28There you go, mate.
0:16:28 > 0:16:31- Ah. Ah! You've done your bit. - You're joking!
0:16:33 > 0:16:35- Just relax. Everybody's watching. - Just relax, Si.
0:16:37 > 0:16:39- Yes.- Yeah.
0:16:42 > 0:16:44- Oh!- That's not bad.
0:16:44 > 0:16:47- That looks like a bag of chips now. - Shut up.- Doesn't it?
0:16:47 > 0:16:50It's very good. The first time, I think it's good.
0:16:59 > 0:17:02- Right guys. I don't think we want to wait for an hour.- No.
0:17:02 > 0:17:05So we have one done before. BOTH: Brilliant!
0:17:05 > 0:17:07I think what Herbert means is,
0:17:07 > 0:17:10Und hier ist ein kuchen den ich vorgebacken habe.
0:17:10 > 0:17:14- Oh, that looks good.- Sugar on it. - Thanks.- And one for you.
0:17:14 > 0:17:15- Thank you, Herbert.- Enjoy.
0:17:15 > 0:17:18Fantastic. Mmm. Lovely.
0:17:19 > 0:17:22What I like about it, when I've had strudel before
0:17:22 > 0:17:26the pastry's been quite heavy and quite, you know, claggy.
0:17:26 > 0:17:29But this isn't. It's soft, it's, you know, it's beautiful.
0:17:29 > 0:17:31- It's great.- Mmm.- Great pastry.
0:17:31 > 0:17:35The only bad thing with our apple strudels, it's always gone so fast.
0:17:37 > 0:17:41Inside, we're filled with the warm glow of Brigitte Bonka's strudel.
0:17:41 > 0:17:46- Outside, the heavens have opened. - Oh, well!
0:17:46 > 0:17:49There's got to be worse places to be holed up for the night, mate.
0:17:49 > 0:17:52Roger that, bud. And tomorrow we bake. Promise.
0:17:56 > 0:17:59After last night's storm, the coast is clear.
0:17:59 > 0:18:00So, like two knights of the road,
0:18:00 > 0:18:03we're continuing our Austrian odyssey.
0:18:06 > 0:18:11Yeah, but dude, even knights of the road need to, you know, go.
0:18:12 > 0:18:15WHISTLING
0:18:15 > 0:18:18Good grief. Did you have to keep filming?
0:18:18 > 0:18:22It's this helmet cam thing. I don't know how to turn it off, do I?
0:18:22 > 0:18:26Oh, don't worry, Kingy. It'll never make the programme.
0:18:27 > 0:18:30Today's journey is taking us to a region called Styria,
0:18:30 > 0:18:33and a village called Herbersdorf.
0:18:33 > 0:18:36Many Austrians come to Styria in search of the rural idyll.
0:18:36 > 0:18:39But we're here for something entirely different.
0:18:39 > 0:18:41- Pumpkin fields!- Over there!
0:18:41 > 0:18:45- Pumpkins!- Pumpkins at three o'clock! Pumpkins at three o'clock!
0:18:48 > 0:18:50In the land of the pumpkin, this pumpkin farm
0:18:50 > 0:18:54could make the perfect place for our first proper cook.
0:18:54 > 0:18:56A traditional Austrian bake.
0:18:56 > 0:18:57Hallelujah.
0:18:57 > 0:19:00Hang on, though. It turns out that at this farm,
0:19:00 > 0:19:02they not only grow pumpkins,
0:19:02 > 0:19:05but mill the seeds to get pumpkin seed oil, a prized commodity.
0:19:05 > 0:19:06Sounds interesting.
0:19:06 > 0:19:10And Austrian hospitality being what it is, Gernot, the owner
0:19:10 > 0:19:13insists on giving us a tour first.
0:19:13 > 0:19:15Let's taste the seeds.
0:19:15 > 0:19:20- The seeds. They taste so good. - Mmm. Good.
0:19:20 > 0:19:24There's a real savoury note to it as well, isn't there? It's lovely.
0:19:24 > 0:19:27It all starts with the seeds.
0:19:27 > 0:19:30Great old machines and good old boys, then combine to extract
0:19:30 > 0:19:33the thick tasty oil, which is more popular in Austria than olive oil.
0:19:33 > 0:19:35Good for the prostate too, apparently.
0:19:35 > 0:19:38Well, Gernot looks pretty feisty.
0:19:38 > 0:19:40You should taste the oil because...
0:19:40 > 0:19:44- Oh, wow!- Take a little bit of bread...- Thank you.- Thank you.
0:19:44 > 0:19:47- ..and taste it.- The colour of it is fantastic.- Look at that, man.
0:19:47 > 0:19:50- That is seriously good. - Look at it. Boing!
0:19:50 > 0:19:56So, never it go out, but you must only do it in the sun and it is away.
0:19:56 > 0:19:59- Really?- OK. So it is.
0:20:02 > 0:20:04OK, good.
0:20:04 > 0:20:06THEY ALL LAUGH
0:20:07 > 0:20:11Wa-ha-hey! You're a one, Kingy. Now listen, about our cook.
0:20:11 > 0:20:13Remember the Heuriger in Vienna? All that meat?
0:20:13 > 0:20:15It made me feel a bit rebellious.
0:20:15 > 0:20:17What do you mean, dude?
0:20:17 > 0:20:21Austria may be a cake country, but how about we bake a meat loaf?
0:20:21 > 0:20:24Straight up. No flour, no sugar, no pastry.
0:20:24 > 0:20:27I like it. And you know what?
0:20:27 > 0:20:30It would go down a treat served with a salad.
0:20:30 > 0:20:33Dressed with pumpkin seed oil. Ooh, back of the net!
0:20:33 > 0:20:35And so at last, we cook.
0:20:35 > 0:20:39Our meat loaf is an Austrian one called Faschierter Rahmbraten.
0:20:39 > 0:20:41Oh, easy for you to say.
0:20:42 > 0:20:44Now the time has come to build our...
0:20:45 > 0:20:47..oh, how do you pronounce it?
0:20:47 > 0:20:50Here! You should see this. Our fixer.
0:20:50 > 0:20:54Look at him. Come here, Andreas, stand next to him.
0:20:54 > 0:20:58How do you think I feel? Confused is one word.
0:20:58 > 0:21:01There are others I could use.
0:21:01 > 0:21:03Well, how do you say it?
0:21:03 > 0:21:06Tell your brother how you say "meat loaf".
0:21:06 > 0:21:09Faschierter Rahmbraten.
0:21:09 > 0:21:12Faschierter Rahmbraten.
0:21:12 > 0:21:15Go really close. Give each other a cuddle, go cheek to cheek.
0:21:15 > 0:21:18Faschierter Rahmbraten.
0:21:18 > 0:21:19Now the only difference I can see,
0:21:19 > 0:21:21is one's got a better tan than the other.
0:21:21 > 0:21:26- That's Faschierter Rahmbraten. - Faschierter...- Dankeschon.
0:21:26 > 0:21:30Now, time to build a Faschierter Rahmbraten.
0:21:30 > 0:21:32In the bowl, we've got onions, garlic,
0:21:32 > 0:21:35minced pork and minced beef...
0:21:35 > 0:21:38To which we're adding a heap of fresh breadcrumbs.
0:21:38 > 0:21:40Marjoram, caraway seed
0:21:40 > 0:21:45and seasoning will give your loaf a wondrous flavour.
0:21:45 > 0:21:48But it will need binding, so break in four eggs and mix.
0:21:48 > 0:21:50Now that's egg bound, isn't it? What?
0:21:50 > 0:21:53Most people think of meat loaf as an American dish,
0:21:53 > 0:21:57but it was brought to America by Germanic settlers in Pennsylvania.
0:21:57 > 0:22:01- SQUELCHING - It doesn't sound good. Can you not do it quieter?
0:22:03 > 0:22:05Now form it into a shape.
0:22:05 > 0:22:08You could put it in a loaf tin but, why?
0:22:08 > 0:22:11Let's have like a nice big, kind of bowl shape...
0:22:11 > 0:22:13- Thing.- Yeah. - It's very light, this.
0:22:15 > 0:22:17It's a thing of beauty.
0:22:17 > 0:22:18Look at that.
0:22:18 > 0:22:20It's square.
0:22:22 > 0:22:23You have to fiddle, don't you?
0:22:23 > 0:22:26You cannot help yourself, can you? You control freak.
0:22:26 > 0:22:28Mmm! Takes one to know one.
0:22:28 > 0:22:30A sprinkling of breadcrumbs
0:22:30 > 0:22:33will give your lovely loaf a golden top.
0:22:33 > 0:22:35Then add stock to keep things juicy.
0:22:35 > 0:22:37Into the oven he goes.
0:22:37 > 0:22:40There you go, baby.
0:22:40 > 0:22:41See you in a while.
0:22:41 > 0:22:45- And before you can say... - Faschierter Rahmbraten.- ..he's done.
0:22:45 > 0:22:49And it should hold together because it's got eggs in.
0:22:49 > 0:22:53Look at that, Barnes Wallis could have done damage with this. Boing!
0:22:53 > 0:22:54There goes the Ruhr Dam.
0:22:54 > 0:22:57So, we've 'bratened' the Faschierter...
0:22:57 > 0:23:00- Roasted the meat. - ..now for the rahm.
0:23:00 > 0:23:02That's cream to you and me.
0:23:04 > 0:23:06- Oh!- Here we go.
0:23:06 > 0:23:08- Oh, it's a good carver, Kingy. - Is it?
0:23:08 > 0:23:10That's how it should carve.
0:23:10 > 0:23:12- Fancy a little taste, Si? - Oh, yes please.
0:23:13 > 0:23:16- Mmm.- That's grand.
0:23:16 > 0:23:17Oh, that is really nice.
0:23:17 > 0:23:21- The caraway's gone right through it.- Beautiful.
0:23:21 > 0:23:23Look at that.
0:23:23 > 0:23:25It's like the Exxon Valdez has run aground again.
0:23:25 > 0:23:29Do you think we should invite the owner of this establishment to sample our...
0:23:31 > 0:23:34..Faschierter Rahmbraten?
0:23:34 > 0:23:35Yes.
0:23:37 > 0:23:39It hasn't come out your shirt, has it?
0:23:39 > 0:23:41if he comes near me with a bit of bread and oil in his hand,
0:23:41 > 0:23:42I'm telling you...
0:23:45 > 0:23:47And here it is, in a sweet-toothed country,
0:23:47 > 0:23:50a savoury speciality, Faschierter Rahmbraten,
0:23:50 > 0:23:54served with a salad liberally drizzled with Styria's finest pumpkin seed oil.
0:23:56 > 0:23:57Eaten with the family Becwar,
0:23:57 > 0:24:01who have milled pumpkin seeds here for 200 years.
0:24:05 > 0:24:08- That is sehr gut.- Delicious.
0:24:08 > 0:24:11- Wunderbar.- Ah, he likes the pumpkin oil.- He does.
0:24:11 > 0:24:16So here in Styria, it's the green heart of Austria, isn't it?
0:24:16 > 0:24:20It's correct. Our land is the green heart of Styria
0:24:20 > 0:24:24and the pumpkin seed oil is the green gold in Styria.
0:24:24 > 0:24:25Green gold indeed.
0:24:25 > 0:24:29You know Kingy, I can't believe I've never come across pumpkin seed oil before.
0:24:29 > 0:24:31What a find.
0:24:31 > 0:24:33Austria's best kept secret.
0:24:33 > 0:24:35Have you noticed?
0:24:35 > 0:24:36Gernot's changed his shirt.
0:24:36 > 0:24:39Don't worry, mate. I know where he lives.
0:24:39 > 0:24:42Ah well, the end of another food-filled day.
0:24:49 > 0:24:50But the end of one day
0:24:50 > 0:24:54is followed with inexorable logic, by the start of another.
0:24:54 > 0:24:56We've headed an hour's ride north,
0:24:56 > 0:24:59and come across a little town called Seckau.
0:25:01 > 0:25:04And you know what happens at the start of the day, dude?
0:25:04 > 0:25:06You're not going to the toilet with your helmet on again, are you?
0:25:06 > 0:25:09No, breakfast! That's what I'm talking about.
0:25:09 > 0:25:12Oh marvellous, I'm starving.
0:25:12 > 0:25:14Oh, this'll do.
0:25:14 > 0:25:18- Ha-hey!- Well, it looks like it's gingerbread for breakfast.
0:25:18 > 0:25:21- We never found it in Nuremberg, did we?- No.- Oh, let's go.
0:25:22 > 0:25:26- Oh, Dave, don't you just love gingerbread?- Oh yes.
0:25:26 > 0:25:30There's something magic about it all right. Magical and moreish.
0:25:30 > 0:25:32Breakfast is here.
0:25:32 > 0:25:36HE SPEAKS IN AUSTRIAN
0:25:36 > 0:25:37- Dankeschon.- Dankeschon.
0:25:37 > 0:25:41This is lebkuchen or gingerbread, but not as we know it, Jim.
0:25:41 > 0:25:44I don't think I've ever had a gingerbread breakfast before.
0:25:44 > 0:25:45It's brilliant, Kingy. Try that one.
0:25:45 > 0:25:49- It's like a fondant with gingerbread on the bottom with chocolate.- Oh.
0:25:49 > 0:25:51- Oh that is good. - That is good, isn't it?
0:25:53 > 0:25:55- Oh!- Mmm.
0:25:55 > 0:25:57It's soft, isn't it?
0:25:57 > 0:26:00It's not like gingerbread biscuits you get for gingerbread men.
0:26:01 > 0:26:03- No.- Mmm. - Do you think we could dunk?
0:26:03 > 0:26:06- There's nobody watching. - Oh, that would be a waste, man.
0:26:06 > 0:26:09This is clearly no ordinary gingerbread.
0:26:09 > 0:26:14So how come a tiny place like Seckau plays host to a world-class purveyor of this spicy baked treat?
0:26:14 > 0:26:17Well, dude, it turns out there's a story...
0:26:17 > 0:26:21- Ooh, I love a story. - ..and it goes like this.
0:26:21 > 0:26:24- The Regners have been baking bread here since way back.- Ah ha.
0:26:24 > 0:26:27When old man Regner fell ill, Michael took over.
0:26:27 > 0:26:29- He was little more than a kid, just 21.- Blimey.
0:26:29 > 0:26:31He moved the enterprise into confectionary.
0:26:31 > 0:26:35- Gingerbread.- Right.- Now, there was plenty of gingerbread out there,
0:26:35 > 0:26:38but it was brittle and over-spiced.
0:26:38 > 0:26:40Michael wanted to make great gingerbread, soft, refined,
0:26:40 > 0:26:42exotic, high end, so he did.
0:26:42 > 0:26:45And it went big, right across Europe.
0:26:45 > 0:26:47Well done, Michael.
0:26:47 > 0:26:50- Cut to Michael's son, Gregor. - OK.- A rising star.
0:26:50 > 0:26:55In 2009, he took gold at the International Baking Competition in Canada. The world champ.
0:26:55 > 0:26:57And now Gregor's going to give us a glimpse
0:26:57 > 0:26:59into the mysteries of fine gingerbread.
0:26:59 > 0:27:02- You've got it, dude.- Ace! - Thank you.
0:27:04 > 0:27:06So, this is the mixed dough,
0:27:06 > 0:27:11who rests one day and now we start to make gingerbread.
0:27:11 > 0:27:15- So you made that yesterday?- Yes, we made it yesterday.- Ah, excellent.
0:27:15 > 0:27:18Gregor's dough is composed of eggs, honey, flour, nuts
0:27:18 > 0:27:21and a special Regner family mix of eastern spices.
0:27:21 > 0:27:23I love this machine.
0:27:23 > 0:27:27Now, you can cut the dough.
0:27:27 > 0:27:30There's no room for rustic baking here, Kingy.
0:27:30 > 0:27:32This is pure Virgo baking.
0:27:39 > 0:27:43The filling contains figs, jam and rum. Delicious.
0:27:52 > 0:27:54It's only when you see a process like this,
0:27:54 > 0:27:58you realise why you have to pay for good stuff,
0:27:58 > 0:28:00- the ingredients and the work.- Yes.
0:28:00 > 0:28:03But even posh stuff likes an eggy wash.
0:28:03 > 0:28:05Look at that, it's like Errol Brown's head.
0:28:05 > 0:28:07# I believe in miracles
0:28:07 > 0:28:10# Ooh! Where you from, you sexy thing? #
0:28:10 > 0:28:12Decoration.
0:28:12 > 0:28:14It's like a nipple.
0:28:17 > 0:28:19I'm going to love it.
0:28:19 > 0:28:21- He is eating the decorations. - I know, I know.
0:28:21 > 0:28:23He's like that.
0:28:23 > 0:28:26- Welcome to my world, Gregor. - HE LAUGHS
0:28:27 > 0:28:29- To the oven.- Yes.
0:28:31 > 0:28:32In they go.
0:28:33 > 0:28:35BEEP
0:28:37 > 0:28:39And 20 minutes later, out they come,
0:28:39 > 0:28:42subtly but sensationally transformed.
0:28:42 > 0:28:44Oh, yes!
0:28:44 > 0:28:46- Nice!- Oh, ho!
0:28:47 > 0:28:51The final flourish. A coating of melted sugar.
0:28:51 > 0:28:53- That looks good, man. - It does look good.
0:28:53 > 0:28:54Do you think that's too hot to eat?
0:28:54 > 0:28:57This one is really too hot to eat,
0:28:57 > 0:29:00- but this one is finished. - Oh, yes.- Oh, look at that.
0:29:02 > 0:29:05Here's to Austrian gingerbread. Thank you so much.
0:29:05 > 0:29:07- You're welcome.- It's brilliant.
0:29:07 > 0:29:09- Mmm.- Good.
0:29:09 > 0:29:12Well, it's made of good work.
0:29:12 > 0:29:17I think your family have made 300 years' good work to get this far.
0:29:17 > 0:29:18It's great.
0:29:18 > 0:29:22We've had to wait until Austria to find gingerbread like this, Kingy.
0:29:22 > 0:29:26Well worth it though. That's real world class baking.
0:29:26 > 0:29:28See you, dude. Cheers. God bless.
0:29:31 > 0:29:33On our way again.
0:29:33 > 0:29:36We keep meeting these lovely people and having to shoot off.
0:29:36 > 0:29:37I know, but we're on a tight schedule.
0:29:37 > 0:29:40We've got bikers from Huddersfield heading for the Alps.
0:29:40 > 0:29:42We can't let them down.
0:29:42 > 0:29:43Oh aye, yeah, that's right.
0:29:47 > 0:29:51For now, we're heading northwards into Upper Austria,
0:29:51 > 0:29:53to the city of Linz.
0:29:53 > 0:29:55To make...a Linzertorte.
0:29:55 > 0:29:59Yep. If we're going to bake one, it's got to be in Linz.
0:29:59 > 0:30:02Austria's third largest city, Linz, is the capital of Upper Austria.
0:30:02 > 0:30:05For centuries, it's been an important trading centre,
0:30:05 > 0:30:09due to its position on the banks of the mighty Danube.
0:30:09 > 0:30:11And it's this great city,
0:30:11 > 0:30:14which lends its name to Austria's most venerable torte,
0:30:14 > 0:30:15the Linzertorte.
0:30:15 > 0:30:19Now, it sounds posh, but really it's just a big jam tart.
0:30:19 > 0:30:21- Over there, the blue Danube.- Linz!
0:30:21 > 0:30:25And we've got some bottle because under the auspices
0:30:25 > 0:30:28of the castle that once was, we are cooking the Linzertorte.
0:30:28 > 0:30:31- Oh, ho, ho! - The oldest tart in Austria.
0:30:31 > 0:30:33It precedes the Sachertorte.
0:30:33 > 0:30:36- Some say it's finer.- Ooh! That's controversial now.
0:30:36 > 0:30:40Indeed. The Linzertorte is the godfather of all tortes,
0:30:40 > 0:30:43its recipe dating back to 1653.
0:30:43 > 0:30:45To make this prestigious pastry,
0:30:45 > 0:30:49simply combine flour, ground almonds, caster sugar,
0:30:49 > 0:30:52cinnamon and cold butter.
0:30:52 > 0:30:53There's a lady with a plant, look.
0:30:53 > 0:30:55- Hello.- Hello.- Hello.- Hello.
0:30:55 > 0:30:56We're kind of nearly there.
0:30:56 > 0:30:59It looks very, very similar to breadcrumbs.
0:30:59 > 0:31:02You're thinking at this point, that's never going to hold together.
0:31:02 > 0:31:04So you do need some liquid.
0:31:04 > 0:31:09One single hen's embryo will do the trick.
0:31:09 > 0:31:12Beat said egg, and add to the mixture.
0:31:14 > 0:31:15Thank you.
0:31:17 > 0:31:19Stir in using a fork, to create a fine crumb.
0:31:19 > 0:31:22Then allow your friendly neighbourhood Geordie,
0:31:22 > 0:31:24to work into a ball.
0:31:24 > 0:31:28Fantastic. A well-floured board.
0:31:29 > 0:31:32Ideally, a slab of Carrara marble would be fabulous,
0:31:32 > 0:31:35but, an upturned tray will suffice.
0:31:35 > 0:31:39Now, set about a third of this aside.
0:31:39 > 0:31:41This is for the lattice on the top.
0:31:41 > 0:31:46He-hey! Now, there's some fellow sitting there in Bolton going,
0:31:46 > 0:31:49"Let's see if that buffoon can roll that one out."
0:31:49 > 0:31:51Well, this buffoon doesn't have to,
0:31:51 > 0:31:54because this pastry's so short, there's no need to roll.
0:31:54 > 0:31:57Just press it into your tin and let the butter do the work.
0:31:57 > 0:32:00When you get to a point, what you can do is,
0:32:00 > 0:32:02you know, to cover your finger marks...
0:32:03 > 0:32:05..use the back of a spoon.
0:32:06 > 0:32:08You can, Captain Pedantic.
0:32:08 > 0:32:12I'm not being pedantic, I'm being hygienic. There's a difference.
0:32:12 > 0:32:14These hands have been sterilised.
0:32:14 > 0:32:16- Yeah.- A bit like you.
0:32:16 > 0:32:19There's nothing wrong with being sterilised, it's a good thing to be.
0:32:19 > 0:32:23Particularly after three children. It's great.
0:32:23 > 0:32:25THEY LAUGH
0:32:25 > 0:32:27- How long is it you've been barren now?- Oh!
0:32:27 > 0:32:29Hold on, how old's our Dale?
0:32:29 > 0:32:31- Yeah. About 10 years.- Mmm.
0:32:31 > 0:32:34About six months after I found out Jane was pregnant.
0:32:34 > 0:32:37- That was me, whoosh!- Down the vet's. - Down the vet's. Boom!
0:32:37 > 0:32:39Now, the jam.
0:32:39 > 0:32:41Now this is a seedy one.
0:32:41 > 0:32:44If you've got trouble with your dentures, use a seedless.
0:32:44 > 0:32:47- Oh, it's lovely that man, look. - Oh, man!
0:32:47 > 0:32:51- It's like a big butch jam tart with a load of history, isn't it? - Yeah, it is.
0:32:51 > 0:32:54All that remains to be done is to make an elaborate lattice work for the top,
0:32:54 > 0:32:59to give it that complete Linzertorte look.
0:33:00 > 0:33:03Cut ten strips of the remaining pastry
0:33:03 > 0:33:07and lay five across each way, creating the crucial basket weave effect.
0:33:09 > 0:33:12I know you're bored, Kingy, but I'm going as quickly as I can.
0:33:16 > 0:33:19All that remains to be done is to pop this into a pre-heated oven,
0:33:19 > 0:33:22190 degrees Celsius,
0:33:22 > 0:33:24or 170 for a fan oven, or gas mark five,
0:33:24 > 0:33:28for about 30 minutes, until cooked through and golden.
0:33:32 > 0:33:34And in the fullness of time,
0:33:34 > 0:33:37our historic Linzertorte is done,
0:33:37 > 0:33:41and appears mysteriously on a wall overlooking the Danube.
0:33:43 > 0:33:46So, let's let the people of Linz decide...
0:33:46 > 0:33:50About the Linzertorte. Here we go. It's a big moment.
0:33:50 > 0:33:52- There you are.- Thank you.
0:33:52 > 0:33:55Madam? Would you like some? Thank you. Please.
0:33:55 > 0:33:59So a critical analysis please, in your best English. Thank you.
0:33:59 > 0:34:01THEY LAUGH
0:34:03 > 0:34:07- It's all about the base, isn't it? - I'm very pleased with the result.
0:34:07 > 0:34:09I'm very pleased with the result too.
0:34:09 > 0:34:12- It's very good.- It is very good.
0:34:13 > 0:34:16Here, they're being suspiciously quiet.
0:34:16 > 0:34:18Hang on, she's looking positive.
0:34:18 > 0:34:22It's better than the one that I had in the restaurant.
0:34:22 > 0:34:26You can come again. The rest of you are fired.
0:34:26 > 0:34:27THEY LAUGH
0:34:27 > 0:34:31Well, I suppose offering the people of Linz a Linzertorte
0:34:31 > 0:34:34- was always going to be tricky, Kingy.- I suppose so.
0:34:34 > 0:34:37It's a bit like handing out pork pies in Melton Mowbray, isn't it?
0:34:37 > 0:34:38Move on.
0:34:40 > 0:34:43- Where are we staying tonight? - Don't you remember?
0:34:43 > 0:34:47- It's the monastery tonight.- Is there something you want to confess?
0:34:47 > 0:34:50Actually, I need delivering from temptation.
0:34:50 > 0:34:52They bake a kind of brioche for breakfast.
0:34:52 > 0:34:55Then may the Lord grant us a restful night.
0:34:55 > 0:34:58Amen to that, dude. Amen to that.
0:34:58 > 0:35:00COCKEREL CROWS
0:35:00 > 0:35:03Sunday morning, 6:45.
0:35:03 > 0:35:04How did you sleep, mate?
0:35:04 > 0:35:08Oh, really well actually. It was fabulous. Out of the world.
0:35:08 > 0:35:09I had a sleep of angelic proportions.
0:35:11 > 0:35:14Austria is predominantly a Catholic country,
0:35:14 > 0:35:17and the Benedictine Order has been a presence here
0:35:17 > 0:35:19since the time of the Holy Roman Empire.
0:35:19 > 0:35:22There are monasteries like this across the country,
0:35:22 > 0:35:25and they're still a focal point of many communities,
0:35:25 > 0:35:27especially on Sundays.
0:35:28 > 0:35:31We've got up bright and early to head for the kitchen,
0:35:31 > 0:35:35where they make a bread called kipferl, from a sweet dough.
0:35:35 > 0:35:37And what we like about the kipferl
0:35:37 > 0:35:40is it's said to be the precursor to the croissant.
0:35:40 > 0:35:42Monika is the monastery's cook.
0:35:42 > 0:35:44She speaks no English.
0:35:44 > 0:35:46And we speak no German.
0:35:46 > 0:35:49Monika's been here since she was 16, cooking for the monks.
0:35:49 > 0:35:52- What a lovely thing to do.- I know.
0:35:52 > 0:35:54The kipferl cook kicks off
0:35:54 > 0:35:57by adding four packets of yeast to two kilos of flour.
0:35:57 > 0:35:59Oh, that'll make you go.
0:35:59 > 0:36:04- Oh, aye. You could raise Lazarus with that.- You could.
0:36:04 > 0:36:06- Salt.- Salt, yeah.
0:36:06 > 0:36:09So we've got the yeast, the salt and the flour goes in.
0:36:09 > 0:36:12- Ol.- Sunflower oil.
0:36:12 > 0:36:14While we add the oil, Monika warms the milk...
0:36:14 > 0:36:16- Alles.- Alles.
0:36:16 > 0:36:20..to which is added the sugar, and four eggs.
0:36:20 > 0:36:23- Alles rein.- Alles rein, OK.
0:36:23 > 0:36:24All in.
0:36:24 > 0:36:26I'm doing it, mam.
0:36:26 > 0:36:30- Schnell, alles rein.- Oh, yes. Get it in, get it in the machine.
0:36:30 > 0:36:32Dough hook.
0:36:37 > 0:36:40Look dude, a couple of hungry monks.
0:36:40 > 0:36:44Blimey. They're like the police, they just keep getting younger.
0:36:45 > 0:36:47Do you eat this a lot?
0:36:47 > 0:36:49Yes. Every Sunday.
0:36:49 > 0:36:51- Every Sunday? - Every Sunday we eat it, yes.
0:36:52 > 0:36:56- It's a sticky dough.- Yes.
0:36:56 > 0:37:00SHE SPEAKS IN AUSTRIAN
0:37:04 > 0:37:07Roughly translated, that means come back in 15 to 30 minutes.
0:37:07 > 0:37:10It looks like we've got some time on our hands then, dude, eh?
0:37:10 > 0:37:12Let's use it wisely.
0:37:12 > 0:37:15CHORAL SINGING
0:37:42 > 0:37:44Hofwegen.
0:37:44 > 0:37:45Ja!
0:37:45 > 0:37:47- Wow!- Good grief.
0:37:50 > 0:37:53- That's risen. - Look at that. Catholic soul food.
0:37:53 > 0:37:55No wonder they make this at Easter. Good grief.
0:37:55 > 0:38:00This mighty dough will make four godfather kipferls,
0:38:00 > 0:38:03which are often baked for special occasions, like baptisms, or Easter.
0:38:03 > 0:38:04Ah!
0:38:06 > 0:38:07So...
0:38:13 > 0:38:14- So.- So.
0:38:14 > 0:38:17It's OK?
0:38:17 > 0:38:19- Super.- Oh!- Wa-hey!
0:38:19 > 0:38:23- Super!- See? Ho, ho, ho! Back of the net, man.- The apprentice.
0:38:27 > 0:38:31Now, your kipferl is composed of a number of rolled lengths of dough,
0:38:31 > 0:38:34plaited together in a frighteningly complicated way.
0:38:34 > 0:38:38It's a bit like a squid Morris dancing.
0:38:38 > 0:38:40So, so...
0:38:40 > 0:38:43So, so, so...
0:38:46 > 0:38:48Beautiful, Monika.
0:38:50 > 0:38:54The crescent that became the croissant.
0:38:54 > 0:38:57Well said, dude. Legend has it,
0:38:57 > 0:39:00that when the Austrians expelled the Turks in the 17th century,
0:39:00 > 0:39:03they celebrated by turning the Ottoman holy symbol
0:39:03 > 0:39:05into a crescent-shaped bread.
0:39:05 > 0:39:08But when an Austrian soldier opened a bakery in Paris,
0:39:08 > 0:39:11the French adopted it. They called it the croissant.
0:39:12 > 0:39:15This kipferl lark seems straight forward enough to me, Kingy.
0:39:15 > 0:39:18Wa-aye. Crack on, mate.
0:39:18 > 0:39:20- I thank you.- I thank you. - I thank you.
0:39:20 > 0:39:23HE HUMS THE SUGAR PLUM FAIRY
0:39:25 > 0:39:27Nein, nein, nein!
0:39:27 > 0:39:30- Awesome.- Awesome.- Oh!
0:39:30 > 0:39:31Oh, tidy awesome.
0:39:33 > 0:39:34DAVE LAUGHS
0:39:34 > 0:39:37Ah ha.
0:39:39 > 0:39:41Ja...
0:39:41 > 0:39:43- Ah!- Nein. Nein, nein...
0:39:43 > 0:39:45Oh!
0:39:45 > 0:39:49- So...- Uh-huh? Ja?- Nein?
0:39:49 > 0:39:52It's not easy dude, is it? It's not easy.
0:39:52 > 0:39:54I bet she's really good at playing Twister.
0:39:54 > 0:39:55It's that one. That one.
0:39:55 > 0:39:57- Maybe we do it together. - It's that one.
0:39:57 > 0:39:59No! No!
0:39:59 > 0:40:01SHE LAUGHS
0:40:05 > 0:40:06SLAMMING SOUND
0:40:06 > 0:40:07Uh-oh!
0:40:09 > 0:40:10Uh-oh!
0:40:10 > 0:40:12Mr King...
0:40:12 > 0:40:14that is a cultural travesty.
0:40:15 > 0:40:17SHE SPEAKS IN AUSTRIAN
0:40:19 > 0:40:22- I'm off. - HE LAUGHS
0:40:22 > 0:40:23Hey!
0:40:25 > 0:40:28Oh well, there's always menial work.
0:40:28 > 0:40:32I'm going to paint mine like the Sistine Chapel.
0:40:32 > 0:40:33Look at that.
0:40:33 > 0:40:37And the award goes to the Jules Verne's memorial kipferl.
0:40:37 > 0:40:39Don't touch my kipferl in that way.
0:40:39 > 0:40:41And the Morris dancing squid
0:40:41 > 0:40:44got himself into rather a knot, children.
0:40:44 > 0:40:46Goodbye, my friends.
0:40:46 > 0:40:47I'll see you when you're done.
0:40:47 > 0:40:49Yes.
0:40:51 > 0:40:54- Here's Monika. - CHEERING AND APPLAUSE
0:40:54 > 0:40:55Kipferl.
0:40:56 > 0:40:59Your special kipferl.
0:40:59 > 0:41:01Special what?
0:41:01 > 0:41:05- God loves the different. - THEY LAUGH
0:41:05 > 0:41:07So does Monika, does she feed you well?
0:41:07 > 0:41:10- Yes. Well, she's an excellent cook. - Yeah?
0:41:10 > 0:41:13You have to say that, she's got the knife.
0:41:13 > 0:41:15THEY LAUGH
0:41:16 > 0:41:19- Oh, that's looking all right, that. - It is.
0:41:19 > 0:41:22Sweet breads.
0:41:22 > 0:41:24- Warm...- Yes.- It's still warm.
0:41:24 > 0:41:26It is like a brioche, isn't it?
0:41:26 > 0:41:28Dankeschon, Monika. Thank you.
0:41:30 > 0:41:31Dankeschon, Monika.
0:41:35 > 0:41:38That's good, isn't it?
0:41:38 > 0:41:41Sunday mornings don't get much better than that, mate, do they?
0:41:41 > 0:41:43No. Superb, Kingy. Superb.
0:41:45 > 0:41:47And next, the Alps.
0:41:47 > 0:41:51Snow capped peaks, yodelling, lederhosen
0:41:51 > 0:41:53the sound of music!
0:41:53 > 0:41:57Oh, flaming Nora. Look, man, we got up early for Monika's kipferls.
0:41:57 > 0:42:00- Can we not just have a day of sightseeing?- Oh, yes.
0:42:00 > 0:42:03But as we travel to Salzburg, I intend to pay homage
0:42:03 > 0:42:06- to the great Julie Andrews. - Oh, if you must.
0:42:06 > 0:42:10I have seen The Sound of Music no less than 14 times,
0:42:10 > 0:42:13and it was in these very hills that Julie ventured forth
0:42:13 > 0:42:18and gave free rein to that heaven-sent voice...
0:42:18 > 0:42:21# The hills are alive
0:42:21 > 0:42:23# With the sound of music
0:42:26 > 0:42:32# With songs they have sung for a thousand years... #
0:42:32 > 0:42:34That voice.
0:42:34 > 0:42:38Oh! Let's get to Salzburg, for goodness sake.
0:42:38 > 0:42:40# ..to the sound of music
0:42:41 > 0:42:47# My heart wants to sing every song it hears. #
0:42:57 > 0:43:00Salzburg was of course the birthplace
0:43:00 > 0:43:02of Austria's most famous son.
0:43:02 > 0:43:03More famous than Arnie?
0:43:03 > 0:43:06- Wolfgang Amadeus Mozart. - Don't change the subject.
0:43:06 > 0:43:08Ah, that's better.
0:43:08 > 0:43:13The other thing about Salzburg, is that it lies at the northern tip of the Alps.
0:43:13 > 0:43:16And that for us is the real point.
0:43:16 > 0:43:20Because tomorrow it's... # Our favourite thing. #
0:43:23 > 0:43:26- The Grossglockner beckons.- Oh.
0:43:26 > 0:43:29The iconic motorcycle route of Europe.
0:43:29 > 0:43:33One of the highest points where a motorcycle can get,
0:43:33 > 0:43:35and still be on tarmac.
0:43:35 > 0:43:37Today we will be real men
0:43:37 > 0:43:40and we will fly like Vikings through the mountains. Ja.
0:43:40 > 0:43:43The Ride of the Valkyries today, dude.
0:43:43 > 0:43:46Hang on a minute, I'm having a psychedelic flashback.
0:43:46 > 0:43:49Don't worry, bud. It's just the garages at the back of the hotel.
0:43:49 > 0:43:51- I wonder if anybody's coming to join us.- I dunno.
0:43:51 > 0:43:53- Any updates?- Yeah.
0:43:53 > 0:43:55They keep coming in, this whole Twitter thing.
0:43:55 > 0:43:58I tell you what, I think we're going to need to make more cakes.
0:43:58 > 0:44:02Oh, fantastico. Chocolate Gugelhupf all the way up there.
0:44:02 > 0:44:05- Yes.- And we cannot undertake this challenge on an empty stomach.
0:44:05 > 0:44:08- Oh no, I want my dinner. - So, what do you think of him then?
0:44:08 > 0:44:10- Oh he's brilliant isn't he?- Aye.
0:44:10 > 0:44:14That's the sort of man who will give us a big plate of cheesy dumplings before we go.
0:44:14 > 0:44:15LAUGHS
0:44:15 > 0:44:17He can yodel as well.
0:44:31 > 0:44:34And so, one last stop at Zell am See,
0:44:34 > 0:44:36before the mighty Grossglockner.
0:44:37 > 0:44:40It's a lakeside town,
0:44:40 > 0:44:44in an incredibly beautiful location at the foot of the Alps.
0:44:49 > 0:44:52Blimey. We're going off piste a bit here, dude.
0:44:52 > 0:44:54It's not your everyday road.
0:44:54 > 0:44:55Wa-hey, Fritz!
0:44:55 > 0:44:57Mind you, by the look of him,
0:44:57 > 0:45:00I don't think Fritz is your everyday feller.
0:45:00 > 0:45:03- Wa-hey!- Wa-hey!- Hello, Fritz. Dave.
0:45:03 > 0:45:06Fritz, hello. I'm Si. Nice to see you. How are you, man?
0:45:06 > 0:45:10Fritz Sendlhofer comes from a long line of mountain men.
0:45:10 > 0:45:13While high in the peaks, they felled timber
0:45:13 > 0:45:16and built huts called sodel, to shelter in.
0:45:16 > 0:45:20Naturally, given his heritage, Fritz decided on a career as a plumber.
0:45:20 > 0:45:23But on retirement, he decided to build a sodel in his garden,
0:45:23 > 0:45:25as a homage to his father,
0:45:25 > 0:45:28and to the old ways of the Alps.
0:45:29 > 0:45:32He's been knocking up a pinzgauer kasnocken,
0:45:32 > 0:45:37a kind of cheesy gnocchi, especially for us.
0:45:37 > 0:45:39- Fritz, I think it's fair to say... - Ja
0:45:39 > 0:45:42..you have the lifestyle that dreams are made of.
0:45:42 > 0:45:44- Look at all this.- You work hard.
0:45:44 > 0:45:48- Ja, Paradies.- Paradise. - Paradise, yes.
0:45:48 > 0:45:50- It is paradise.- It is paradise.
0:45:50 > 0:45:52- HE YODELS - What happened there?
0:45:57 > 0:45:59Oh, look here.
0:45:59 > 0:46:01And here, er, essen... Yeah?
0:46:01 > 0:46:03HE MAKES PIG NOISES
0:46:03 > 0:46:06- Yeah, a pig.- Schwein.- Schwein fleisch. Schwein fleisch.
0:46:06 > 0:46:09- So you can... - Oh that's where you sleep.- Yes.
0:46:09 > 0:46:11- HE YODELS - Will you stop doing that, you?
0:46:11 > 0:46:13You're putting us off.
0:46:14 > 0:46:16HE SPEAKS IN AUSTRIAN
0:46:28 > 0:46:30Ah-ha.
0:46:31 > 0:46:33It's the key!
0:46:33 > 0:46:34LAUGHTER
0:46:34 > 0:46:35Now, that is sheer genius.
0:46:35 > 0:46:38- It is!- You are Papa Smurf, aren't you?
0:46:38 > 0:46:41It's fan... It's just, I cannot believe it.
0:46:41 > 0:46:42Did you see that?
0:46:42 > 0:46:46- Original.- Original. Oh yeah, definitely.- Absolutely.
0:46:46 > 0:46:49Shall we dress for dinner? We can't eat like this.
0:46:49 > 0:46:51No, no. You know, we've just come off the bikes.
0:46:51 > 0:46:53- Mm-hm.- Shall we? - I think we shall.
0:46:53 > 0:46:57We'll be back in a minute, Fritz, because we're going to change.
0:46:57 > 0:46:59Ja. Dress.
0:47:17 > 0:47:19DAVE YODELS
0:47:24 > 0:47:25Wow!
0:47:27 > 0:47:30- Thanks, Fritz.- Oh, what a treat.
0:47:30 > 0:47:32It's little noodles. Cheese, chives.
0:47:32 > 0:47:36This is the restaurant with the best view I've ever, ever been to.
0:47:36 > 0:47:38I'm in heaven.
0:47:40 > 0:47:42Oh, Fritz.
0:47:45 > 0:47:46That's super delicious.
0:47:49 > 0:47:52It's like a super butch macaroni cheese, isn't it?
0:47:52 > 0:47:54Great cheese.
0:47:54 > 0:47:57This is just what you need before you do the Grossglockner.
0:47:57 > 0:47:58You're not wrong, dude.
0:47:58 > 0:47:59Original.
0:47:59 > 0:48:02- It's original.- An original recipe.
0:48:02 > 0:48:03Cooked over that wood fire.
0:48:03 > 0:48:05You can taste it as well.
0:48:05 > 0:48:07It is. This is beautiful.
0:48:07 > 0:48:09Butter? Butter?
0:48:09 > 0:48:12- Butter?- Ja.- Yeah.
0:48:12 > 0:48:14Of course.
0:48:14 > 0:48:17- The calories that it would use. - Yeah.
0:48:17 > 0:48:19HE SPEAKS IN AUSTRIAN
0:48:19 > 0:48:21Yeah, it's strong.
0:48:21 > 0:48:23Man, man food.
0:48:25 > 0:48:28Well, you know what mountain men do on a full stomach, Si?
0:48:28 > 0:48:31Oh, no. I haven't even finished my pinzgauer kasnocken yet.
0:48:31 > 0:48:32HE SPEAKS IN AUSTRIAN
0:48:32 > 0:48:35HE YODELS
0:48:35 > 0:48:36Oh, gawd.
0:48:37 > 0:48:40THEY YODEL
0:48:42 > 0:48:44Oh, wunderbar. THEY YODEL
0:48:53 > 0:48:56- Oh, hey! I think I'm getting it! - Oh, great.
0:48:56 > 0:49:00DAVE YODELS
0:49:01 > 0:49:03- Yodel?- Yodel.
0:49:03 > 0:49:05HE YODELS
0:49:05 > 0:49:07SI YODELS
0:49:07 > 0:49:09Bravo.
0:49:09 > 0:49:12I think something's shifted somewhere.
0:49:12 > 0:49:14Ja, ho, ho, ho, ho!
0:49:14 > 0:49:16Ja!
0:49:16 > 0:49:17THEY LAUGH
0:49:19 > 0:49:21What a place.
0:49:21 > 0:49:24And Fritz Sendlhofer - what a magnificent person.
0:49:24 > 0:49:26A total one-off.
0:49:26 > 0:49:29- BOTH:- Original.
0:49:29 > 0:49:33OK, Kingy, time for the last leg of our Austrian tour.
0:49:33 > 0:49:35I can't bear for it to end.
0:49:35 > 0:49:39I know mate, I know. We've saved the best till last though.
0:49:42 > 0:49:45The big one!
0:49:45 > 0:49:47The Grossglockner!
0:49:47 > 0:49:49- Yeah! - THEY CHEER
0:49:54 > 0:49:57Oh, yes, into the Alps,
0:49:57 > 0:49:59all the way to the mighty Grossglockner,
0:49:59 > 0:50:01Austria's highest mountain.
0:50:02 > 0:50:04We're taking the Grossglockner high alpine road,
0:50:04 > 0:50:06aiming for the bikers viewpoint.
0:50:06 > 0:50:08It's said to be an amazing place,
0:50:08 > 0:50:12surrounded by mountain peaks at the very top of Europe.
0:50:12 > 0:50:15And it's there we plan to cook our last Austrian dish.
0:50:15 > 0:50:19But for now, it's all about the ride.
0:50:49 > 0:50:51How is it for you Kingy?
0:50:51 > 0:50:55Oh, man, it's exceeding all expectations, mate.
0:50:55 > 0:50:56Simply unbelievable.
0:51:16 > 0:51:19We're there, mate, we're there. We've hit the roof.
0:51:19 > 0:51:21Yep. And after the ride of our lives,
0:51:21 > 0:51:24we're facing our greatest ever challenge...
0:51:26 > 0:51:30..to bake a cake we can't pronounce in a place we can't pronounce.
0:51:35 > 0:51:37What more do we need to say?
0:51:37 > 0:51:40Here we are, just about to do one of our wonderful cookeries,
0:51:40 > 0:51:42on the top of the Grossglockner Pass.
0:51:42 > 0:51:45Yeah. When you think life couldn't get any better,
0:51:45 > 0:51:47well, it can because we're doing a chocolate gugelhupf.
0:51:47 > 0:51:49Is that right?
0:51:49 > 0:51:52- Gugelhupf.- Gugelhupf?- Gugelhupf.
0:51:52 > 0:51:58- Hupf?- Hupf!- Hupf!- Hupf! - We got the gugelhupf! Hupf!
0:51:58 > 0:52:01The only other better place on earth could be really Huddersfield.
0:52:01 > 0:52:04- CROWD:- Hey up!
0:52:04 > 0:52:06They've come all the way from Huddersfield...
0:52:06 > 0:52:08For a cake! Yes!
0:52:08 > 0:52:10So, like all good cakes, it starts with some butter.
0:52:10 > 0:52:14And then what we do, we put some icing sugar into it.
0:52:14 > 0:52:16Meanwhile, I'll separate four eggs.
0:52:16 > 0:52:19This is very representative of Austria, actually,
0:52:19 > 0:52:20because they love sweet cake.
0:52:20 > 0:52:25As opposed to beefcake. Mind, Arnold Schwarzenegger's from Austria.
0:52:25 > 0:52:30- He's a beefcake.- He is, isn't he? - Arnie. Arnie, I will be back.
0:52:30 > 0:52:32Just whipping up the yolks, ja?
0:52:32 > 0:52:36Once whipped, add the yolks to the butter and sugar mix.
0:52:36 > 0:52:39- This is the most beautiful place, isn't it?- It's fabulous, Dave.
0:52:39 > 0:52:42The whites, of course, have to be whipped to firm peaks!
0:52:42 > 0:52:46And of course at this altitude, it's a lot more hard work.
0:52:48 > 0:52:50Now for the chocolate.
0:52:50 > 0:52:55It's melted, but it's been cooled so as to not scramble the eggs.
0:52:55 > 0:52:58- As you were, fat lad.- Crack on!
0:53:02 > 0:53:04# The hills are alive
0:53:04 > 0:53:07# With the sound of whisking...
0:53:07 > 0:53:09# I am 53 going on 54...
0:53:09 > 0:53:12# Away on a hill with a lonely goat herd
0:53:12 > 0:53:14# Lay-ee-odl-lay-ee-od l-oo-lay-ee-oo!
0:53:14 > 0:53:17# How do you solve a problem like Maria? #
0:53:17 > 0:53:18HUMS TUNE
0:53:19 > 0:53:22She had a crystal voice, Julie Andrews, didn't she?
0:53:22 > 0:53:25- God rest her soul.- Is she dead? Is she dead, Julie Andrews?
0:53:25 > 0:53:29- Julie Andrews is not dead, is she? - No!- Is she?- No.- No?
0:53:29 > 0:53:32Is she alive? Is she? She's brilliant.
0:53:32 > 0:53:34The peaks are safe. Proof!
0:53:34 > 0:53:37Ohhhhh! Ohhhh! Oh! Ohhhh!
0:53:37 > 0:53:39APPLAUSE
0:53:39 > 0:53:42Thank you! Ah.
0:53:42 > 0:53:43Oh, you stiff peak, you.
0:53:43 > 0:53:47To the butter, the sugar, the egg yolks and the chocolate
0:53:47 > 0:53:50we add ground almonds.
0:53:51 > 0:53:54Mix in flour with a hint of baking powder...
0:53:54 > 0:53:58And once combined, fold in the egg whites using a metal spoon.
0:53:58 > 0:54:01- A good Delia tip that one. - YODELS
0:54:01 > 0:54:04- Huddersfield! - CROWD: Hey up!
0:54:04 > 0:54:06Once the egg whites are folded,
0:54:06 > 0:54:11spoon the mix into your almond encrusted tin.
0:54:11 > 0:54:14Now simply pop this in to a preheated 190 degrees Celsius,
0:54:14 > 0:54:19or 71 on a fan oven, gas mark five, for about 40 to 45 minutes,
0:54:19 > 0:54:21until it's risen and cooked through,
0:54:21 > 0:54:24which you can test with a skewer, but you all know that.
0:54:24 > 0:54:27I'll just pop that in cos I've said all that.
0:54:29 > 0:54:31Now whilst the gugelhupf is in the oven,
0:54:31 > 0:54:33we can make chocolate sauce.
0:54:33 > 0:54:36Right. Honey or syrup.
0:54:39 > 0:54:40Butter.
0:54:40 > 0:54:42Fruit of the cow.
0:54:42 > 0:54:47So, Gugelhupf's in the oven, the chocolate topping's there.
0:54:47 > 0:54:50We have the other two entities, the candy sugar and the almonds.
0:54:50 > 0:54:54I think it's time to have a cup of tea and a sit,
0:54:54 > 0:54:55and wait for that to cook.
0:55:01 > 0:55:04- There's marmots in them there hills. - Marmots? Little things!
0:55:04 > 0:55:05YODELS
0:55:05 > 0:55:07Oh, I knew it wouldn't be long.
0:55:07 > 0:55:09CONTINUES YODELLING
0:55:12 > 0:55:13THE BIKERS LAUGH
0:55:13 > 0:55:15WOMAN SPEAKS GERMAN
0:55:15 > 0:55:16See, see. Look what's happened.
0:55:16 > 0:55:19You've yodelled and brought everybody out of the caff.
0:55:19 > 0:55:20WOMAN YODELS
0:55:30 > 0:55:31Right. Beat that
0:55:31 > 0:55:33YODELLING CONTINUES
0:55:33 > 0:55:34I think I'm in love.
0:55:37 > 0:55:39- Wow!- Wow!
0:55:39 > 0:55:43Yes! That's fantastic!
0:55:47 > 0:55:48Oh, smell that.
0:55:50 > 0:55:52- Oh, yes.- The moment.
0:55:56 > 0:55:58Go on, Dave. Go on. Go on!
0:55:58 > 0:56:01They say that if a woman's gugelhupf sticks,
0:56:01 > 0:56:05then it's a bad omen for a marriage.
0:56:05 > 0:56:08- As there's no women involved, just a gugelhupf...- Oh!
0:56:10 > 0:56:13Listen, if there was hopf to be gugeld, that's it!
0:56:13 > 0:56:16Look at those almonds, how they're all stuck round the outside.
0:56:16 > 0:56:17Now the decoration.
0:56:18 > 0:56:22- Imagine if you're doing that to a supermodel's buttocks.- Oh!
0:56:24 > 0:56:28Now we have ze rocks on the mountain and ze snow.
0:56:28 > 0:56:30- I do rock, you do snow?- You do both.
0:56:33 > 0:56:34- Kingy?- Yes, dude?
0:56:34 > 0:56:38That, to me, is Austria on a plate.
0:56:39 > 0:56:41CHEERS AND APPLAUSE
0:56:41 > 0:56:45Thank you! Ah!
0:56:45 > 0:56:46Oh, you're too kind!
0:56:58 > 0:57:00Fellers.
0:57:00 > 0:57:02Huddersfield, we salute you.
0:57:06 > 0:57:10What a great trip. Truly brilliant.
0:57:10 > 0:57:13- The motorcycle roads, fabulous. - Oh, best in the world.
0:57:13 > 0:57:18- And it's brought us to the top of this wonderful country.- Yes.
0:57:18 > 0:57:20It all started in Vienna, with the Sachertorte...
0:57:20 > 0:57:23Re-loaded!
0:57:23 > 0:57:25I love you.
0:57:26 > 0:57:29What about the surprise that was the pumpkin oil?
0:57:29 > 0:57:31OK. Good.
0:57:33 > 0:57:35One of my highlights was the monastery.
0:57:35 > 0:57:40Cooking with Monika and breaking bread with the monks was special.
0:57:40 > 0:57:42- And Fritz.- Fritz is a god.
0:57:42 > 0:57:45He has the life I would love. His food was great...
0:57:45 > 0:57:48- His beard was great!- He wore lederhosen, and he could yodel.
0:57:48 > 0:57:49YODELS
0:57:49 > 0:57:51But do you know?
0:57:51 > 0:57:54I think there'll be a piece of Austria always in my heart.
0:57:54 > 0:57:57There will. You're wearing a piece of them now.
0:57:57 > 0:57:59Ja! I think they're quite fetching, really.
0:57:59 > 0:58:01Very slimming, don't you think?
0:58:01 > 0:58:03Yeah(!)
0:58:03 > 0:58:06Next we venture into sunny southern Europe,
0:58:06 > 0:58:09when we arrive in Italy, land of legendary food.
0:58:09 > 0:58:12Starting in the magical city of Venice,
0:58:12 > 0:58:14we'll find Italy's fabulous flavours.
0:58:14 > 0:58:18We'll bake regional breads, wonderful pies
0:58:18 > 0:58:21- and celebratory cakes...- In some of the most beautiful places on Earth.
0:58:21 > 0:58:24So why not come with us on the next leg...
0:58:24 > 0:58:27..of our phenomenal vacation?
0:58:28 > 0:58:31Our German pronunciation may not be up to scratch...
0:58:31 > 0:58:35- But if you've been inspired to master your gugelhupf... - And your kipferl, go to...
0:58:39 > 0:58:42Follow the links to the Open University.
0:59:11 > 0:59:12Subtitles by Red Bee Media